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Recipe

Spinach Salad with Chicken, Strawberries, Blue Cheese and Almonds

Scott Phillips

Servings: 4

This salad is a great way to celebrate strawberry season. Buy the freshest fruit you can find and rinse it just before using.

Ingredients

  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sliced almonds
  • 1/4 cup red wine vinegar
  • 2 tsp. honey
  • 1 medium shallot, minced
  • 6 oz. loosely packed baby spinach leaves (about 6 cups)
  • 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups)
  • 3 oz. crumbled blue cheese (about 3/4 cup)

Nutritional Information

      Calories (kcal) : 550
      Fat Calories (kcal): 360
      Fat (g): 40
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 24
      Cholesterol (mg): 90
      Sodium (mg): 1100
      Carbohydrates (g): 14
      Fiber (g): 4
      Protein (g): 35

Preparation

  • Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.
  • While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool.
  • In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Serve with a hunk of warm crusty bread and a glass of rosé.

Reviews

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Reviews

  • Rockermom | 07/12/2012

    This is great for a hot summer night dinner. Easy to follow recipe and very delicious. Although I found the blue cheese crumbles a little too strong for my taste. The dish itself was very tasty. I would make it again.

  • Rockermom | 07/12/2012

    This is great for a hot summer night dinner. Easy to follow recipe and very delicious. Although I found the blue cheese crumbles a little too strong for my taste. The dish itself was very tasty. I would make it again.

  • Rockermom | 07/12/2012

    This is great for a hot summer night dinner. Easy to follow recipe and very delicious. Although I found the blue cheese crumbles a little too strong for my taste. The dish itself was very tasty. I would make it again.

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